Cantaloupe Gazpacho Shooter

1. 1

   Preheat the oven to 375 degrees F.

2. 2

   Peel, seed and cut the cantaloupe into large pieces.

3. 3

   Puree the cantaloupe, lemon juice, sugar, and mint in a food processor.

4. 4

   If mixture is too thick add clean filtered water.

5. 5

   Put the prosciutto on nonstick baking sheet in 1 layer and bake or broil until crispy, about 5 to 10 minutes.

6. 6

   Pour the melon mixture into shot glasses and top with a piece of prosciutto in each glass.

7. 7

   This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant.

8. 8

   The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

* Per serving · 4 servings · Values may vary.

No additional tips available.